Tag Archives: peanut sauce

What’s Been Cooking? Early 2020 edition

I was hoping to publish this earlier and now it’s almost March…where have the first two months of the year gone?! The time is flying scarily fast, especially as Baby E grows and develops just as swiftly. In the kitchen, F and I are focusing on more vegetarian dishes (not that we ate a lot of meat beforehand, but we’re now really only buying meat from the market every other week or so. We do regularly eat canned tuna) and thus have tried some great new recipes this winter to add to our already pretty good arsenal of vegetarian meals. Here’s what’s been cooking:

What have you been cooking so far this year?

Recipe: Thai-Style Peanut Sauce

I thought F and had a pretty good Asian-style peanut sauce recipe for use on soba noodle salads and the like. Then I discovered this recipe from Cupful of Kale: we’ve already made the sweet potato and cauliflower lettuce wraps twice this winter, but the peanut sauce has featured even more frequently.

Compared to my old recipe, this peanut sauce has a shorter ingredient list, is extra creamy thanks to coconut milk, and has a good kick from Thai red curry paste. It is so good. As the Germans might say, einfach geil. I feel like this is the only peanut sauce I ever need to make again!

I’ve made a few tweaks to the original recipe and am quite flexible with my measurements, so feel free to add or subtract from the amounts to balance the flavors to your liking. If you want a thinner sauce, add some water. If you want more tang, increase the lime and/or rice vinegar. If you want more coconut flavor and creaminess, add more coconut milk. Increase or decrease the curry paste amount to adjust the level of spice. However you do it, it will be delicious!

Thai-Style Peanut Sauce (recipe adapted from Cupful of Kale; makes 3-4 generously drizzled servings)


  • 2 generous tbsp natural peanut butter (ideally just roasted peanuts, with/without salt is okay)
  • 1/3-1/2 cup coconut milk
  • 2 tsp maple syrup
  • 2-3 tsp Thai red curry paste
  • juice of 1 lime
  • 1-2 tsp rice vinegar


  1. Combine all the ingredients in a small food processor and blend until smooth. (You could also use a hand mixer to bring everything together.) Use as dressing for a soba noodle salad or drizzle over crispy tofu and roasted vegetables.